The day I’ve been waiting [patiently] to share with you!
If you asked me when I started vonappetit.blogspot which morphed into TriedandTasty if I knew the potential this passion of mine had I would tell you:
Honestly, every day I am surprised by little things here and there in the blogging world. For the longest time I’ve been following my favorites and now people are following me as THEIR favorites!
It’s unbelievable and so exciting.
I’ve been SO anxious to share with you a new adventure for TriedandTasty, but I’ve wanted to wait until the time was right.
The right time is: TODAY!
About a month ago I was emailed by Rhodes Bake N Serv asking if I (along with several others) would be interested in being [regular] guest blogger for their Rhodes blog.
Little ole’ TriedandTasty?
After doing the happy dance, once I calmed my racing heart, I responded back as fast as my fingers could type “of course!”.
After a bit of prep, a lot of emailing, and my very first step-by-step recipe I am proud to FINALLY unveil to you, the very first guest blog post for Rhodes: Chicken & Swiss Bake from Rhodes Bake N Serv, – by yours truly!
Chicken and Swiss Bake
- 12 Rhodes Yeast Dinner rolls, thawed thawed to room temperature
- 1/2 cup mayonnaise
- 1 tablespoon minced fresh parsley
- 2 teaspoons prepared mustard
- 2 teaspoons finely chopped onion
- 2 cups cubed cooked chicken breast
- 6 bacon strips cooked & crumbled
- 1 cup grated Swiss cheese
- Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 12x15-inch rectangle. Cover with sprayed plastic wrap and let rest.
- In a large bowl, combine mayonnaise, parsley, mustard and onion. Stir in the chicken, bacon and cheese. Remove wrap and spread filling evenly over dough.
- Starting with a short side, roll up tightly. Pinch edges to seal. Join ends to form a ring and place seam side down on a sprayed baking sheet.
- With knife or scissors, make cuts nearly to the center of ring 1 1/2 to 2-inches apart. Turn each slice on it's side, resting on the adjoining slice. Cover with sprayed plastic wrap and let rise 15-20 minutes.
- Remove wrap and bake at 375°F 20-25 minutes or until golden brown.